CAPE PICKLED FISH

CAPE PICKLED FISH

Curry sauce :
4 large onions cut into rings
1 cup sugar
5 t curry powder
2 t turmeric
1/2 t salt
2 t red chilli powder
1 bottle vinegar (750 ml)
5 bay leaves
10 whole allspice
1 t coriander seeds
3 cm chopped root ginger
4 cloves crushed garlic
Fish :
3kg firm white fish, filleted and cut into portions. I batter my fish (egg and flour) then fry, it holds together well in the sauce.
Mix ingredients for sauce and boil for 25 mins. Place a layer of fried fish in a deep glass dish. Pour a little of the hot sauce over the fish and cover. Continue layering the fish and sauce until all the fish is covered. Allow the fish to cool. Cover and refrigerate – will last for a couple weeks.
Foto: Brenda Litzke